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Cherry Pistachio Cheesecake

Cherry Pistachio Cheesecake: A Refreshing Twist on Dessert

A delightful Cherry Pistachio Cheesecake that combines creamy filling, vibrant cherries, and crunchy pistachios, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Chill Time 4 hours
Total Time 5 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Substitute with gluten-free graham crackers for a gluten-free option.
  • 0.5 cups Ground Pistachios Alternative: use ground almonds for a nut-free option.
  • 0.3 cups Granulated Sugar Can be replaced with coconut sugar for a less refined option.
  • 0.5 cups Butter (melted) Can be substituted with coconut oil for a dairy-free version.
For the Filling
  • 16 oz Cream Cheese Use Neufchâtel cheese for a lighter version.
  • 0.5 cups Granulated Sugar
  • 3 Eggs Ensure to beat them well for a smooth texture.
  • 0.5 cups Sour Cream Greek yogurt can be used as a substitute for a lighter flavor.
  • 1 pkg Pistachio Pudding Mix (dry) Skip it for a more natural flavor.
  • 1 tsp Vanilla Extract
For the Topping
  • 1 cup Cherry Pie Filling

Equipment

  • 9-inch springform pan
  • Electric mixer
  • medium bowl
  • large mixing bowl

Method
 

Step-by-Step Instructions for Cherry Pistachio Cheesecake
  1. Preheat your oven to 325°F (165°C) and prepare a 9-inch springform pan by greasing or lining it with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs, ground pistachios, sugar, and melted butter. Press into the bottom of the prepared springform pan and bake for about 8 minutes.
  3. In a large mixing bowl, beat cream cheese and sugar until smooth. Gradually add eggs, mixing in the sour cream, pistachio pudding mix, and vanilla extract until just combined.
  4. Pour the filling over the cooled crust and bake for 45 to 50 minutes until edges are set and center is slightly jiggly. Let cool inside the oven for 1 hour.
  5. Chill the cheesecake in the refrigerator for at least 4 hours or overnight for the best flavor and texture.
  6. Remove from the springform pan, spread cherry pie filling on top, sprinkle with chopped pistachios, slice, and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 35gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.5gCholesterol: 90mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Ensure cream cheese is softened for a smooth filling. Add eggs one at a time to avoid cracks. Chill overnight for the best taste.

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